February 10, 2013

Country Icypoles ...

Hello there darling ones. So we still have some summer left.

Lets enjoy these little beauties as an after lunch treat ... champagne icypoles ...

Lets dine outdoors under the dappled sunlight with lots of cushions on a rug.

You are all invited! Best Le xox

 livingathome.de via Le on Pinterest

How to ...

125 g of powdered sugar
175 ml champagne (or sparkling wine)
1 sheet of white gelatine
100 g frozen raspberries
75 g white chocolate
75 g of cream
aluminium foil

First Simmer 75 ml of water and 75 g of sugar, until the sugar has dissolved. Soak gelatin in cold water, dissolve in warm sugar water. Cool for 5 minutes, then stir in the Champagne

Put the mixture into small containers (each about 4 cl, such as yoghurt pots or mini espresso cups) fill. Vessels separate, covering firmly with aluminium foil. In the center pierce a small hole and put small spoons (silver spoons are nice)  into it as straight as possible so that they are supported by the aluminium foil. The champagne ice needs at least 8 hours, but overnight is best freeze.


Let the raspberries thaw slightly. Puree with extra sugar. Sieve to remove the seeds, chill. Roughly chop the chocolate and melt with the cream over the hot water bath, leave to cool. So the sauce is not set let it stand in a warm place. Dip the ice shapes briefly in warm water. Serve serve with the raspberry and chocolate for dipping. YUMMY! 

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